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Tandoori Salmon Tikka Skewers

What’s tandoori???

For those not in the know, tandoori is not actually a flavor profile, but rather refers to a dish that is cooked in a tandoor. This vessel is a large barrel shaped clay oven used to cook naan and roast meats. Because you probably don’t have a tandoor, a conventional oven paired with our Organic Tandoori Masala will do in a pinch.
Recipe by: Jou Sun
Servings: 3   |   Time: 30 mins   |   Difficulty: Easy
From Your Kitchen
  • 1 Tbsp Oil
  • 1 Tbsp Salt
  • 3 Tbsp Greek Yogurt
From Jou Sun
  • 300g Salmon Fillet
  • 2 Tbsp Honey
  • 2 tsp Organic Tandoori Masala spice mix
  • 1 tsp Grated Ginger
  • 2 Cloves Grated Garlic
  • 1 Red Onion, cut into squares to layer on the skewer
  • Cilantro, for garnish


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Wah Kee Fruit &...
Wah Kee Fruit &...
1 pack (3 pcs)
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Tandoori Masala
100 g

Cooking Directions
  1. Cut the salmon into chunks, about 4 cm cubes, and season with the salt evenly. Leave it for 20 minutes,
  2. Meanwhile, prepare the marinade by mixing the honey, oil, tandoori masala mix, ginger, garlic, and yogurt in a bowl.
  3. Rinse the salted fish in water and pat it dry. Toss the fish in the marinade to coat. Seasoning the fish separately from the marinade ensures that the mixture doesn’t get watery and all the flavorful goodness is stuck onto the meat.
  4. Preheat oven to 230 °C set to fan.
  5. Skewer the salmon onto a bamboo skewer between layers of red onion.
  6. Place the skewers onto a baking tray and leave some space in between for circulation
  7. Bake for 5 mins until lightly charred, and then reduce heat to 140°C and bake for another 10 mins. Expect some browning, and don’t be too afraid of some burnt bits.
  8. Serve garnished with fresh cilantro.